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Stuffed Bell Peppers

Colorful and nutritious stuffed bell peppers filled with a flavorful quinoa mixture, perfect for a quick, budget-friendly meal.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Serving Size 4 servings

Ingredients

Main Ingredients

  • 4 pieces bell peppers Any color or variety of bell peppers
  • 1 cup quinoa Rinsed before cooking
  • 1 can black beans, rinsed and drained You can use canned or cooked from dry
  • 1 cup corn Frozen or canned
  • 1 cup diced tomatoes Fresh or canned

Spices and Seasonings

  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper Adjust according to preference

Toppings

  • 1 cup shredded cheese Cheddar or mozzarella

Instructions

Preparation

  • Preheat your oven to 375°F (190°C).
  • Cook quinoa according to package instructions.
  • In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
  • Cut the tops off the bell peppers and remove the seeds.

Baking

  • Stuff the peppers with the quinoa mixture.
  • Place the stuffed peppers upright in a baking dish and sprinkle cheese on top.
  • Add a splash of water to the bottom of the dish to help steam the peppers.
  • Cover with foil and bake for 30 minutes.
  • Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
  • Let cool slightly before serving.

Notes

For optimal flavor, let the filling cool slightly before stuffing the peppers. Consider adding finely chopped vegetables like onions or zucchini for added nutrition and texture.